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Drunk Chicken
When it comes to wine and cooking, you actually can have too much of a good thing. If the finished dish—whether it's beef Bourguignonne or roasted chicken—tastes overwhelmingly alcoholic, what to do? Lahey's advice is to remove the meat and vegetables with a slotted spoon, reduce the sauce and add an ingredient that will tone down the boozy flavor. The acidity in tomato paste will help balance out the wine's intensity, but chicken or beef broth works too. You might be straying from tradition (as far as we know, Julia Child didn't include a spoonful of red sauce in her Boeuf Bourguignon), but the food will still taste good. (And always follow Beisser's rule of thumb when it comes to fixing screwed-up food: Do it in stages. Put a portion of the sauce in a separate bowl, doctor it up and, it if works, then apply the method to the rest of the sauce.)
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